Spinach Cornbread With Cottage Cheese [Traditional]

This is my simple, healthy, and quick spinach cornbread with cottage cheese recipe. Before my fat loss, when I was eating at bakeries all the time, I’ve always disliked cornbread simply because it was always made poorly, or it obviously wasn’t fresh. Because of this, I’ve always overlooked this dish since I thought it was always flavorless and dry. Boy was I wrong.

Upon experimenting and a bit of trial and error, I’ve realized that just by adding spinach to the mix, and by it being freshly made, this dish was entirely different from my local bakery. The key is in the simplicity of blending spinach, cornbread, and cottage cheese. Let’s go step by step into the process of making this delicious dish.

Preparing The Main Mixture

Step 1: Whisk Eggs with Cottage Cheese

I am going to use 2 eggs and 2 cups of cottage cheese. Start by beating the eggs alone, and after that, add the cottage cheese, whisking everything together. One important thing to note here is that you really have to whisk it until the ingredients mesh together since it will impact the structure of the cornbread once baked.

Step 2: Add Spinach and Whisk More

You can use any type of spinach really, just make sure it’s consistently chopped into smaller pieces. That will improve the cornbread’s texture in the end.

Step 3: Add milk, water, and oil to the mixture. Stir well.

I will then add 1/2 cup of milk, 1/2 cup of water, around 4 tablespoons of sunflower oil (you can use pretty much any oil depending on your preference), and 1 teaspoon of salt (again, salt is personal preference).

Step 4: Add corn flour and baking powder to the mixture. Continue stirring until you get a smooth batter.

Finally, I am going to gradually add 2 cups of corn flour, and baking powder, finishing off my main mixture for the cornbread.

Prepare the Topping For The Spinach Cornbread

I use a simple topping – combine 1 egg with 1 cup of cottage cheese. This will be poured over once the baking is finished, giving it a moist taste and a good additional cottage cheese kick!

Baking the Spinach Cornbread With Cottage Cheese

Preheat the Oven to 400°F (200°C) Grease The Baking Tray With Sunflower Oil

Distribute the oil evenly on the baking tray, so that it will have a consistent finish without any burnt spots on our spinach cornbread with cottage cheese.

Pour your Spinach Cornbread with Cottage Cheese Mixture Into the Baking Tray

Now, carefully pour the mixture into a baking tray and place it in the oven for about 25 minutes, until the cornbread gets a yellow-golden color.

Remove the Baking Tray and Pour The Topping

Now that the spinach cornbread with cottage cheese is finished, we will immediately pour our topping.

The topping will instantly melt and get a nice cheesy texture.

Let It Cool Before Cutting and Serving

You can also add additional toppings, spicy chili toppings go well in, but it depends on your taste. First, try it without any additions and see if you like it that way.

And there we have it, we finished our spinach cornbread with cottage cheese in a relatively short time, while having a good amount of quality food, whilst using simple ingredients.

I like to point out that with this dish, you are introducing important nutrients like vitamins (A, C, K) and folic acid, iron, magnesium, and potassium. I know it may sound like I’m a health freak, but this type of food really is delicious as much as it is nutritious. Bon appetit!

Want a lunch idea? Check out my brother’s chicken rice pilaf with mushrooms.